Pan-Fried Foie Gras on Lentil Salad

Ingredients:

• 120g foie gras, sliced

• 150g cooked Puy lentils

• 2 shallots, minced

• 1 tbsp sherry vinegar

• 1 tbsp olive oil

• Salt

• Black pepper

• Parsley

Instructions:

1. Sauté shallots in oil until soft. Stir into warm lentils.

2. Season and splash with vinegar.

3. Sear foie gras slices for 30 sec per side.

4. Plate over lentils. Garnish with parsley and cracked pepper.